MARTHA WASHINGTON CREME CAKE
This is a 2 generation favorite. The layers are similar to a genoise. The cooked filling is simple and carrys the flavors of butter, vanilla and eggs. A sifting of powered sugar just before presentation is all it needs. I have, for birthdays, frosted the sides with 7 minute frosting. It's time to share this.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat 3 egg yolks, sugar and water until creamy.
- In another bowl beat 3 egg whites to soft peak.
- Sift flours, BP and salt. Stir with whisk to mix thoroughly.
- Add egg whites and flour mixture to egg yolk mixture alternating each and folding until batter is just incorporated.
- Batter will have some traces of flour exposed. Do not stir and do not over mix for best results.
- Grease 2 9" cake pans. Line bottom of each with waxed paper or parchment. Grease paper and dust bottoms and sides with flour.
- Bake at 350 for approximately 30 minutes. Test for doneness with toothpick.
- For ease in slicing the layers in 2, place cake layers in pans in freezer. To remove from pan when ready to assemble, turn stove burner to med and slide bottom of cake pan around until the heat releases cake; test by using a butter knife pulling the sides up until cake comes free from bottom.This happens within seconds. Slice frozen layers in two and spread filling between layers leaving top of cake bare.
- Filling:.
- Cream egg yolks.
- Mix cornstarch with a small amount of the milk and then add to saucepan with balance of milk, creamed egg yolks and sugar. Cook until it comes to a boil.
- Remove from heat and add butter and vanilla.
- Cool.
- Can use leftover egg whites to frost sides of cake with 7 minute frosting.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
M Javed jaidy
[email protected]This is my new favorite cake recipe! It's so easy to make, and it always turns out perfect.
Mitha A
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as well as I hoped. It was still edible, but it wasn't as moist as I wanted it to be.
Mia Rivas
[email protected]This cake was a lot of work to make, but it was worth it. It's one of the best cakes I've ever had.
Kabir Ahmmad
[email protected]The frosting on this cake was a little too runny for my taste.
Shrouk Salah
[email protected]I found this cake to be a little dry. I think I might have overbaked it.
Sheraz Ali
[email protected]This cake was a bit too sweet for my taste, but overall it was still a good cake.
AsiF Chowdury
[email protected]I'm not a huge fan of cake, but this one is an exception. It's so light and airy, and the frosting is just the right amount of sweetness.
Angiethoe Skhosana
[email protected]This cake is absolutely delicious! The cake itself is moist and fluffy, and the frosting is rich and creamy. I love the hint of almond flavor.
Khadija Awinpoaka
[email protected]I've made this cake several times now, and it always turns out perfect. It's my go-to recipe for special occasions.
LoganFam
[email protected]The cake turned out great! It was a little more work than I expected, but it was worth it. The cake was moist and flavorful, and the frosting was smooth and creamy. I would definitely recommend this recipe.
ArMaN SyCo
[email protected]This cake was a hit at my party! Everyone loved the creamy filling and the moist cake. It was easy to make, too. I will definitely be making this again.